Ingredients:

  • 2 (6-ounce/170g each) salmon fillets, skin on or off, pin bones removed
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Zest and juice of 1 lime
  • 1 cup cooked rice
  • 1 avocado, pitted and sliced
  • 1/2 cup corn kernels
  • 1/4 cup black beans, rinsed and drained
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving
  • Optional: Sriracha or other hot sauce, for serving

Instructions:

  1. Prepare the Salmon Marinade: In a small bowl, whisk together olive oil, chili powder, cumin, garlic powder, salt, pepper, lime zest, and lime juice.
  2. Marinate the Salmon: Place salmon fillets in a dish or zip-top bag and pour the marinade over them, ensuring they are evenly coated. Marinate for at least 15 minutes (or up to 30 minutes in the fridge).
  3. Cook the Salmon: Preheat oven to 400°F (200°C). Place salmon on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
  4. Prepare the Bowls: While salmon is cooking, prepare your toppings – slice avocado, chop red onion and cilantro, etc.
  5. Assemble the Bowls: Divide cooked rice between two bowls. Top with cooked salmon, avocado slices, corn, black beans, red onion, and cilantro.
  6. Serve: Garnish with lime wedges and a drizzle of Sriracha (if desired). Serve immediately and enjoy!